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| Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
| open_sauces:smoke_vapour_recipes [2013-11-18 17:11] – [Cobblestones in fragrant steam] nik | open_sauces:smoke_vapour_recipes [2013-11-18 17:38] – [Tea sorbet] nik | ||
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| * ? herb jus ? | * ? herb jus ? | ||
| - | Steam of boil the eggs for 2 minutes. Cool down under cold water to stop them from getting too hard. Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper. | + | Steam or boil the eggs for 2 minutes. Cool down under cold water to stop them from getting too hard. (alternatively cook ~65ºC for ~1hr (further details about [[:cooking eggs]])) |
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| + | Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper. | ||
| ==== Peppers in granular dust ==== | ==== Peppers in granular dust ==== | ||
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| - | Steam rice for about 15 minutes on 100C. Leave to cool until luke warm. Divide the rice in 4 parts. Mix one part with dulse flakes, another part with icelandic moss, arctic salt and truffle oil, the third part with bush tomato, samphire and fleur de sel, the last part with a few drops of thyme oil (watch out it's very intense!) and add wasabi to taste. Make small cubes of each mixture. Serve in a row, perhaps with different seaweeds and/or raw samphire in between each cube. | + | Steam rice for about 15 minutes on 100ºC. Leave to cool until luke warm. Divide the rice in 4 parts. Mix one part with dulse flakes, another part with icelandic moss, arctic salt and truffle oil, the third part with bush tomato, samphire and fleur de sel, the last part with a few drops of thyme oil (watch out it's very intense!) and add wasabi to taste. Make small cubes of each mixture. Serve in a row, perhaps with different seaweeds and/or raw samphire in between each cube. |
| Line 166: | Line 168: | ||
| * 300g water | * 300g water | ||
| - | Preheat the oven to 220c. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160c and cook for another 35-45min, depending on the size. Leave to cool down, then store in the fridge overnight. The next day, slice the celeriac thinly on the mandoline and reserve the slices. They' | + | Preheat the oven to 220ºC. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160ºC |
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| For the soil | For the soil | ||
| - | * 4 tablespoons of hazelnut puree (a handful of hazelnuts, roasted on 160c for 20 mins blended into puree while still warm) | + | * 4 tablespoons of hazelnut puree (a handful of hazelnuts, roasted on 160ºC |
| * 2 tablespoons all-purpose flour | * 2 tablespoons all-purpose flour | ||
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| - | Preheat oven to 180C. Line a baking sheet with a nonstick baking mat; set aside. Mix all powdered ingredients. In a medium saucepan, melt butter with truffle oil over medium heat; whisk to combine. Whisk butter mixture into powder mixture; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely. Break into soil-like consistency and reserve in an airtight container. | + | Preheat oven to 180ºC. Line a baking sheet with a nonstick baking mat; set aside. Mix all powdered ingredients. In a medium saucepan, melt butter with truffle oil over medium heat; whisk to combine. Whisk butter mixture into powder mixture; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely. Break into soil-like consistency and reserve in an airtight container. |
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